@ditapple7: 🥹🥹🥹#anakrantau#jawa#bali #fyp

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Wednesday 06 November 2024 11:07:31 GMT

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𝓐𝓷𝓭𝓻𝓲 :

ojo sek mas, eleng to pas koe nganggur nang omah

2024-11-07 12:53:52

204

MAS EKO14🚀 :

pgn muleh tapi rong duwe det blas🗿

2024-11-07 04:47:56

116

𝙈𝙖𝙙𝙚𝘼𝙣𝙖𝙠𝘽𝙖𝙞𝙠 :

nng Bali penak mas mangan babi guling 10k😂

2024-11-07 07:50:45

37

banana. :

aku mek pengen keluarga ku urep neh

2024-11-07 09:36:51

12

AKUN MATI :

aku malah wegah mbalek mas😂

2024-11-06 15:47:38

13

Admin Mendo🙏🏼 :

tukang AC to kang?

2024-11-06 11:41:54

8

plat S tuban :

aku yo pengn balik jowo ben roh mantan😅

2024-11-06 18:55:43

20

danniikawwolll♻️ :

pie iki lurr umur 17 ws merantau teko umur 19 ng kaltim pengen balek mikir pindoo mergo kebutuhan okeh...dungakno sukses yo bolo🥰

2024-11-07 12:33:42

5

ryngga🌸 :

Jeru sak lagu lagune😳

2024-11-07 03:36:37

5

maTFerdy :

Ojo bali ,lek drung ketok asil e mas 🥰

2024-11-06 12:45:44

6

wawanadia :

masa rantau ku wes ntek cah,,,wes wayah e muleh neng omah ngopeni wong tua

2024-11-07 12:02:37

5

Rendi Pratama :

mosok masa mudaku entek neng perantauan 😌

2024-11-07 13:13:49

9

ny.nanaaa :

Bali ancen adem tapi Ng jowo panggon ternyaman 😔🥺

2024-11-07 13:22:39

7

komplong203 :

arep Bali jowo kok rung due duit😌

2024-11-07 11:06:43

7

sweetygirlll31 :

Kangen makam orang tua🥺

2024-11-07 13:22:45

5

ini sayaa🙌 :

wes kesel ketambah duet rung nyekel😭

2024-11-07 14:50:26

5

dek lutt :

Yoklo holidee

2024-11-07 14:40:10

5

msbrint :

AKEH tunggale kang ....ttp semangat

2024-11-07 10:11:22

5

Biskuat :

podo ki

2024-11-06 16:53:11

5

Sayidd. :

inpo loker Bali kang lulusan TPTU

2024-11-06 15:54:10

5

Ryannn. :

info loker e mas, denpasar iki

2024-11-08 05:15:47

4

Adhitya deen19 :

mas tambah freon brp🥰

2024-11-07 09:38:29

2

icang22 :

info loker bali mas🗿

2024-11-07 05:55:23

2

sandy ferdiansyah :

wong garek blk kok pusing t mas² 😂

2024-11-07 04:24:09

4

𝙏𝙬𝙤𝙢𝙚𝙣𝙂𝙖𝙥𝙖𝙥𝙖 :

kaet bayi ngasi 18taun rung tau muleh njowo😄

2024-11-07 09:18:43

4

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Potato Pavé an amazing dish made famous by Thomas Keller and this is how you make it, it is a lengthy process but the work time is fairly minimal it’s just a lot of waiting for stuff basically. Good things to come to people who wait don’t they, good food takes time etc etc etc. Peeled and very thinly sliced potato I used Maris piper. Basically you need enough to fill whatever mould you’re using. 300ml double/heavy cream 6 garlic cloves 6 sprigs fresh thyme Generous pinch of salt 1. It’s important to get the potato as thin as you can it’s should be almost see through, to achieve this really a mandolin is best. To create straight edges for the corners flip the potato round as you slice it. 2. I find seasoning the cream or is the most efficient way to flavour the pave and you need the flavour to be present through the layers. Infusing the cream with the garlic, herbs and salt over a low heat will achieve this. I like to infuse it for at least 1 hour to really impart the flavour. 3. Line your terrine mould or loaf tin with baking parchment and layer the potato ensuring you add cream to each layer, the salt is in there too remember so that’s seasoning the potato at the same time. 4. When the layers are complete top with another piece of parchment and press firmly with your hand. Then bake it at 160c/320f for 2 hours importantly the potato must be tender throughout or it needs longer. 5. Press the potato overnight in a fridge with something heavy. 6. The following day, trim and portion the terrine. Keep the trimmings and deep fry them as a snack, I like to cook the slices of pave in a hot pan with some oil to crisp it up don’t forget the edges! #reels #potato #potatoes #Recipe #recipes

Potato Pavé an amazing dish made famous by Thomas Keller and this is how you make it, it is a lengthy process but the work time is fairly minimal it’s just a lot of waiting for stuff basically. Good things to come to people who wait don’t they, good food takes time etc etc etc. Peeled and very thinly sliced potato I used Maris piper. Basically you need enough to fill whatever mould you’re using. 300ml double/heavy cream 6 garlic cloves 6 sprigs fresh thyme Generous pinch of salt 1. It’s important to get the potato as thin as you can it’s should be almost see through, to achieve this really a mandolin is best. To create straight edges for the corners flip the potato round as you slice it. 2. I find seasoning the cream or is the most efficient way to flavour the pave and you need the flavour to be present through the layers. Infusing the cream with the garlic, herbs and salt over a low heat will achieve this. I like to infuse it for at least 1 hour to really impart the flavour. 3. Line your terrine mould or loaf tin with baking parchment and layer the potato ensuring you add cream to each layer, the salt is in there too remember so that’s seasoning the potato at the same time. 4. When the layers are complete top with another piece of parchment and press firmly with your hand. Then bake it at 160c/320f for 2 hours importantly the potato must be tender throughout or it needs longer. 5. Press the potato overnight in a fridge with something heavy. 6. The following day, trim and portion the terrine. Keep the trimmings and deep fry them as a snack, I like to cook the slices of pave in a hot pan with some oil to crisp it up don’t forget the edges! #reels #potato #potatoes #Recipe #recipes

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